Lightly dry-fry the pine nuts and set aside. Turn up the heat and add 1 tsp of olive oil to the pan and cook the spring onions and garlic for 5 minutes, until softened. Leave to cool, slightly.
In a food processor, whizz the roasted red peppers, chickpeas, the spring onion mixture, basil leaves, cheese and a little seasoning until combined. Transfer the mixture to a bowl and stir in the toasted pine nuts and breadcrumbs. Divide the mixture into 6 patties.
Heat 1 tbsp olive oil in a frying pan and cook each patty for 3-4 minutes each side, until golden. Serve in lightly toasted buns with the baby spinach leaves and a dollop of seasoned yogurt.